Three bakers use their own specialities to make gingerbread showpieces that depict Santa enjoying a much-needed day off. New! The seven remaining bakers must make witches' fingers and toes in the first round. James Martin, one of Britain’s top dessert makers, presents his fantastic ice cream recipes. Guy Fieri gets a taste of international flavours. From hedge-laying to charcoal-making and mouse-charming, Hugh describes the rural skills he has learned, and the bizarre local antics he took part in. This simple slow cooker pulled pork recipe is big hit with my family of picky eaters. 1 cup ketchup. Then, they bake cheesecakes decorated with edible shiny ice rinks. Ree Drummond prepares a frontier-style Thanksgiving with some of her favourite recipes, like broccoli wild rice casserole and pumpkin smoothies. Guy grabs grub infused with international flavors from Thai sausage in Delaware and real-deal Hawaiian in Kauai to authentic Lebanese in San Diego. At a restaurant-market in Vancouver, he digs into bouillabaisse and salmon fish and chips. In another bowl, stir together the mayonnaise, mustard, vinegar, lemon juice, and sugar. Preheat the oven to 300 degrees F. Put the pork in a roasting pan and roast it for about 6 hours. The four remaining bakers attempt to make candy bar-influenced desserts. James Martin focuses on cakes made for special occasions. Guy Fieri is on the lookout for worldwide flavours. Hugh recalls the development of his horticultural skills over his 3 years in Dorset, from running the gauntlet of pests, to harvesting bumper crops. While the pork is roasting, make the barbecue sauce. He finds meaty ravioli in Delaware, meatloaf in San Diego, and a tasty Middle-Eastern fare in Texas. In Kauai, a Japanese-Hawaiian eatery is putting a quick spin on fish, burgers and burritos. The five bakers create desserts that look like Santa Claus. Put the shredded pork in a bowl and pour half of the sauce over. Celebrating his affection for pigs, Hugh brings viewers up to date on his beloved breeding sow Delia, who he has even trained to hunt for truffles. The six remaining bakers work in teams to create a brain-themed dessert. Paul Hollywood's in Iceland's capital city, Reykjavik. Sprinkle dry rub generously on all sides of pork roast and place meat into a heavy pan or Dutch oven. 1 onion, chopped. Trisha and her sister cook with autumn crops from a local community garden. He demonstrates how to make the classic Victoria sponge, a chocolate roulade and an American baked cheesecake. 2 green onions (white and green parts), chopped, Kosher salt and freshly ground black pepper. Brush all over the meat. River Cottage welcomes the festive season with a Christmas Fayre as Hugh Fearnley-Whittingstall and his team share their secrets on how to enjoy the perfect Christmas holiday. 1 teaspoon chili powder. Cover with a lid and cook in the oven at 150C/130C fan/gas 2 for anywhere … Plus, inspired by Antwerp's bakers, Paul creates his own recipes. James Martin puts festive desserts under the spotlight. He shares useful tips and tricks, interesting family stories and his favourite South East Asian recipes that are easy-to-make and full of flavour. The five remaining teams work to create displays showing horrific, hideous monsters that are disguised with human faces. Giada shares her step-by-step approach for planning and executing the perfect Thanksgiving meal. Shred the pork using 2 forks, discarding the fat. Pour the dressing over the cabbage mixture and toss gently to mix. The four remaining teams are challenged to make displays that capture the most macabre monster throwing a Halloween party. Her dishes are perfect for celebrations and family dinners. After sampling a unique take on tacos in San Antonio, he heads to New Orleans to try pork knuckles. Six teams create displays depicting what happens when a hitchhiker accepts a ride from a stranger. He creates a beautiful fruit and nut biscotti served with limoncello, as well as a raspberry and nougat semifreddo. James Martin focuses on traditional Italian desserts. Ree takes on a Thanksgiving-themed Q and A. Paul Hollywood gets a tour around Cape Town by Siba Mtongana. In San Francisco, Guy Fieri visits a Venezuelan joint that serves up a totally gluten-free menu. In Portland, OR, a family-run sausage spot makes homemade meats. Then, they create desserts that look like witches along with broomsticks. She prepares southern-inspired meals for her family and friends and shares her favourite recipes that have been passed down from generations. Country music star and best-selling cookbook author Trisha Yearwood provides access to her kitchen. An instant-read thermometer stuck into the thickest part of the pork should register 170 degrees F, but basically, what you want to do is to roast it until it's falling apart. He creates canapés of biltong and pastrami for a party and goes fishing for herring. He creates a fantastic chocolate cake with a fizzy cola twist. Paul is in San Francisco, home to one of America's most iconic breads - sourdough. Remembering hospitality highlights at home and away, Hugh offers plenty of helpful hints on entertaining River Cottage-style. Guy Fieri visits joints loading it, stuffing it and frying it, from bison-gravy fries in Santa Fe, New Mexico to stuffed oysters in Kansas City, Kansas. STEP 3. Paul Hollywood learns about soda bread from the Irish chef and author, Clodagh McKenna. Then, they confront their biggest phobias like insects and ghosts in the next round. Later, they use a prepared ingredient to make a crowd-pleasing Thanksgiving dessert. He meets a local family who teach him how to bake traditional national treats and creates his own version. Trisha invites her close friends over for a stress-free Thanksgiving meal. Paul Hollywood visits the beautiful and historic Sicilian capital, Palermo. Set a 6-qt Instant Pot® to the high saute setting. Hugh Fearnley-Whittingstall makes delicious edible Christmas gifts such as chocolate brownies. Gok Wan mastered how to cook the food he loves from working in his family’s Chinese restaurant. He creates a chocolate cake and chocolate brownies, as well as a stunning chocolate box with truffles. ½ cup water. To serve, spoon the pulled pork mixture onto the bottom half of each hamburger bun, and top with some slaw. Recipe from Good Food magazine, June 2014. Paige Davis challenges three bakers to use their sense of humour and make their best gingerbread creations while envisioning the worst Christmas ever. Chef Nancy Fuller gathers the best the land has to offer and feeds her friends and family classic, farm fresh meals. An American classic, the meat is slow-cooked then shredded or ‘pulled’ and layered with BBQ sauce, pickles and slaw in a soft brioche bun.